"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mexican Lasagna Recipe

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This recipe for Mexican Lasagna, by , is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Buege
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg taco seasoning
2 cans fat free refried beans
1 can black beans, drained and rinsed
1 small can chopped green chiles (half or whole can, to taste)
1 can black olives, chopped or sliced, to taste
2 1/2 cups thick and chunky salsa
2 1/2 cups water
9-12 uncooked lasagna noodles (9 large or 12 small)
1-2 cups shredded cheddar cheese or substitute

Directions:
Directions:
Mix salsa and water. Set aside. Mix canned ingredients together with taco seasoning. Lay a single layer of noodles in a 9X13 pan sprayed with cooking spray. Spread with 1/3 of bean mixture. Pour on 1/3 of salsa mixture. Repeat layers two more times. Cover tightly. Bake at 350 for 1 1/4 hours. Remove cover, sprinkle on cheese and bake 15 more minutes.

 

 

 

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